Summer Pork Chops

Summer Pork Chops

with Roasted Butternut Squash and Charred Broccoli

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BBQ or pan fried? Either way these pork chops will be a hit. The roasted broccoli and squash salad with tart cranberries and zesty poppy seed dressing will be your new favourite summer salad recipe!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

1 tsp

Poppy Seeds

340 g

Butternut Squash, cubes

227 g

Broccoli, florets

28 g

Dried Cranberries

1 tbsp

White Wine Vinegar


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

3 tbsp


2 tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories518 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate40 g
Sugar16 g
Dietary Fiber7 g
Protein42 g
Cholesterol86 mg
Sodium699 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat oven to 425°F (to roast veggies). Start prepping when oven comes up to temp! BBQ TIP: Instead of pan-frying, grill pork chops over over medium heat, until cooked through (71°C/160°F), 6-8 min per side.

Wash and dry all produce.* On a baking sheet, toss the squash with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the centre of the oven, until the squash starts to brown, 12-13 min.


Meanwhile, pat the pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the pork. Sear the pork until golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)


When the squash starts to brown, remove the baking sheet from the oven and add the broccoli to the same sheet. Stir together. Continue roasting in the centre of the oven, until the veggies are tender, 12-13 min.


Meanwhile, in a large bowl, whisk together the mayo, poppy seeds, dried cranberries, 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Set aside.


When the veggies are tender, add to the large bowl with the dressing. Toss together. Season with salt and pepper.